What does salt taste like?
Oh, ye unpoetic souls who insist that one must use a particular word.
Why, just the other day I tucked into a pile of quivering little salmon eggs that perched on a miniature mound of rice. Sushi. The pretty little pearls are tulip orange rather than yolk yellow.
They glisten and gleam.
In the mouth they pop pop pop, releasing sweet, subtle, fishy brine. Nay, not the sharp, saline sea, but the lighter brack where the bayou meets the bay.